Suan Jiao

The dominant organic acid giving the pulp its sour taste; a mild acidulant and antioxidant that stimulates salivation and appetite, generates fluids and relieves thirst, and contributes to a gentle laxative effect.

Additional fruit acids that reinforce the cooling, thirst-quenching and digestive (food-dispersing) actions of the pulp.

High sugar content balances the acidity to give the sweet-sour flavour and provides the pulp's palatability and mild demulcent, fluid-generating quality.

The most-studied phytochemicals of the fruit; potent antioxidants with anti-inflammatory and antimicrobial activity that underlie the reported hepatoprotective and lipid-lowering effects.

Soluble fibre that promotes bowel movement (moistening the Intestines and unblocking the bowels) and helps lower cholesterol by binding bile acids.

A gelling, mucoadhesive polysaccharide with hypolipidaemic and anti-inflammatory activity, widely studied as a pharmaceutical excipient and demulcent.

Contribute antioxidant capacity and support the fruit's traditional cooling, thirst-relieving and restorative use.

Electrolytes that make tamarind useful as a cooling summer-heat and rehydrating preparation and add to its mild laxative action.

Minor aromatic components contributing to the fruit's characteristic odour and mild carminative quality.

Simmer or soak the ripe pulp in water and strain to make a sour, cooling drink that clears Heat, resolves Summer-Heat, generates fluids and relieves thirst; sweeten if desired.

Take the softened pulp directly or as a paste to harmonise the Stomach, disperse food stagnation and gently moisten the Intestines to relieve constipation.

Dilute the strained pulp with water and a little salt/sugar as a refreshing electrolyte drink for Summer-Heat and thirst. Because tamarind increases the bioavailability of aspirin and ibuprofen and may lower chloroquine levels, avoid large quantities alongside these medicines.

In healthy volunteers, co-administration of a tamarind fruit extract meal significantly increased the plasma levels and bioavailability of aspirin and its metabolite compared with control, demonstrating a food-drug interaction.

A tamarind-containing meal significantly raised the plasma levels of ibuprofen and its metabolites relative to fasting or a tamarind-free meal, indicating tamarind enhances ibuprofen bioavailability.

Tamarind (Amlika / Chincha) is described in classical Ayurvedic texts as a sour, cooling fruit used for thirst, digestion and to relieve constipation, reflecting its long South-Asian medicinal history.

As a non-native fruit, tamarind entered Chinese use through the tropical south, where the pulp is taken to clear Summer-Heat, generate fluids, relieve thirst and aid digestion.